Category: Condiments and Sauces

Cucumber Sauce

Title of Recipe: Cucumber Sauce (for fish or meat-pref cold)

Ingredients:
¾ cu cream (sour cream optional)
2 tbsp vinegar or lemon juice
¼ tsp salt
1/8 tsp paprika

Instructions:
Beat until stiff ¾ cup cream or sour cream (if using sweet cream add slowly). Add 2 tbsp vinegar or lemon juice, season w salt and paprika. Pare, seed and cut finely & drain well 1 lg cucumber. Add to sauce.

Pepperonata

Ingredients

  • Misc peppers – all colors
  • Onion
  • Salt and pepper
  • Favorite spices
  • Splash red wine vinegar

Step by Step

  • Clean peppers
  • Put over medium to low heat
  • Add garlic, dried oregano and thyme
  • Olive oil to cover bottom of pan
  • Simmer 45 minutes
  • Fresh herbs at the very end
  • Keep for up to a week in the fridge
  • Serve as a side with any meat

Ketchup – COLLECTION INDEX

Here is a collection of several recipes – some more complex than others, but all of them are good.

Easy Ketchup

Whitehouse Tomato Catsup #1

Grandpa’s Ketchup

Green Tomato Ketchup

Healthy Ketchup

 

 

Ketchup and Mustard

Recipe from www.NewScanCook.com

Ketchup

Fresh Tomatoes from the vine
Halve and grill tomatoes with sliced onions, garlic, bay, brown sugar until some of the edges start to blacken – – Optional: use broiler
Add pinches of cinnamon, cloves, coriander, caraway
While still warm, add a few fresh tomatoes, brown sugar, honey, white vinegar
Blend or puree, then cool
Pass through strainer or food mill

Mustard

Mustard seed . Soaked over night in white wine vinegar . Just to cover
Mash
Add Honey
Corriander seeds
Mash … Continue to taste
Mustard powder … Again to taste
Add white wine vinegar for desired consistency

 

 

 

Robert’s Jalapeño Ketchup

Use this link to view the recipe.

Asian Dipping Sauces – COLLECTION

Spring Roll Dipping Sauces

Peanut Dipping Sauce

Ingredients

2 TBL sesame oil
1 tsp garlic
1 tsp cumin
1/4 CU orange juice
1/4 CU smooth peanut butter (commercial, not natural)
1 tsp ketchup
1 TBL brown sugar or 2 TBL honey
handful of minced cilantro
1 tsp rice wine vinegar
1 TBL soy or balsamic vinegar
1 TBL lime juice
1 tsp minced fresh ginger
1/2 tsp corn starch

optional: 2 TBL Asian chili sauce or Cayenne pepper

Instructions

1. Heat canola up to smoke point 2. Add garlic 3. CAREFULLY add chicken broth 4. Bring up to a boil 5. Whisk in PB, ketchup, vinegar and soy. 6. Cook for 5 minutes 7. Add Corn Starch MIXED WITH WATER slowly to thicken 8. Add VERY thinly sliced thai chili peppers for heat

If you like things spicy, add 1/2 tsp chili powder

Teriyaki Dipping Sauce

Ingredients

2 TBL soy sauce
1 TBL sesame oil
4 TBL rice wine vinegar
1 TBL ginger (juice)
2 TBL brown sugar
½ CU minced pineapple
1 TBL cornstarch in ½ CU water
pinch of cayenne pepper

Instructions

1. Mix all together except cornstarch.
2. Heat to boil and cook 5 minutes
3. Add cornstarch ONLY as necessary to thicken.
4. Serve hot or cold

Notes

This is a good sauce for Lettuce Wraps

Use any of the following sauces for your Spring Rolls.

Sweet and Sour Dipping Sauce

  • 1 C sugar
  • 1/2 tsp salt
  • 3 TBL catsup
  • 1/2 C vinegar
  • 1 TBL cornstarch
  • 1 C water
Cook sugar, salt, catsup, and vinegar until like syrup. Mix cornstarch and water. Add to sauce and cook until thick. Keep warm.

Sweet and Tart Dipping Sauce

INGREDIENTS

  • 1/2 cup water
  • 1/3 cup Karo Syrup
  • 4 tablespoons fish sauce (called nuoc mam)
  • 1/3 cup fresh lime juice
  • 1 large clove garlic, minced and muddled
  • 1 tsp molasses

STEP BY STEP

  1. Put everything in a screw-top jar and shake together.
  2. Taste and adjust to your personal preference, adding more lime or Karo as needed.
  3. Let meld about 30 minutes before pouring into individual dipping bowls.
  4. Sauce keeps two weeks in the refrigerator.

OTHER OPTIONS

  • Hoisin Sauce
  • Oyster Sauce
  • Mirin is rice wine sweetened with a large amount of sugar

Vietnamese Fish Sauce

fish sauceVietnamese is light and clear.
Chinese is darker and thicker.

Use on your food instead of salt.

  • 2 TBL sugar
  • 2 TBL lime juice
  • 3 TBL fish sauce
  • 2 TBL water
  • 2 Cloves garlic – minced
  • 3 Thai chilies cut into small rounds

Fish sauce (nuoc mam) is a pungent, salty liquid made from fermented anchovies. It adds depth and flavor to numerous Vietnamese dishes. For best results, choose bottles priced at $3 to $4 rather than $1, and pass on jars that are dark, which indicates oxidation or the presence of additives. From Epicurious

Dry Rubs – COLLECTION

Dry rubs can be used for both meats and vegetables. They can be mild or spicy. Browse the recipes below and find one that suits your palate.

Grandpa’s Dry Rub

Grandpa’s Dry Rub

Grandpa’s Thunder Powder

Grandpa’s Thunder Powder

LABEL
 

Grandpa’s Arghhhh Powder

This is something that I like to use for pizza toppings and to add an extra bit of heat to hot wings. It has the heat of crushed red pepper, but doesn’t get stuck in your teeth and gums. Just a bit of salt enhances the flavor too. This is also good for meat seasoning.

INGREDIENTS

  • 1/2 C ground cayenne pepper
  • 1/2 C ground red pepper
  • 1/4 C sumac
  • 1/2 C salt (fine or course)
  • 2 TBL garlic powder
  • 2 TBL onion powder
  • 1 TBL black pepper
  • 1 TBL cumin

Mix all of the above together well and store in a sprinkle jar.

Tony Chachere’s Creole Seasoning

Recipe By : Tony Chachere

WEBMASTER NOTE: You can buy this amazing seasoning mix already packaged for you at www.tonychachere.com but for those of you who want to try to make it yourself, Tony himself has provided the recipe, which is presented here. My modifications (are in parentheses)

INGREDIENTS

  • 26 ounces salt
  • 1 1/2 ounces black pepper — ground
  • 2 ounces red pepper — ground – – (I use red chili powder)
  • 1 ounce garlic powder — pure
  • 1 ounce chili powder – – (I use cayenne pepper powder)
  • 1 ounce Monosodium glutamate — (Accent)

STEP BY STEP

  • Mix well and use like salt.
  • When it’s salty enough, it’s seasoned to perfection.
  • For barbecue and fried foods: Season food all over.
  • Cook as usual.

WEBMASTER NOTE : Tony Chachere is from Opelousas, Louisiana. He was 11 years old when his first cookbook came out. This is the first recipe in his “Cajun Country Cookbook”. In the cookbook, he says “THIS RECIPE IS WORTH THE PRICE OF THE BOOK”. He’s right.

Right after the cookbook came out, everyone was making this and storing it in those large plastic ice cream cartons. Within a short while, he started marketing this himself. Now you can find the green cans of this stuff all over the country. Where I’m from, this is the only seasoning anyone uses. That sounds kind of strange, but try it and you’ll see.

There might be such a thing as “too complex.” Tony’s Creole Seasoning is simple and really great. It suits the palate of 90% of Middle America. It is better than salt and pepper, but doesn’t pack quite the kick as Grandpa’s Thunder Powder. I personally like a huge kick, that’s why I invented Thunder Powder, but as a staple in our house, Tony’s still has a place. My recipe that is a bit less spicy is Grandpa’s Dry Rub and a lot less spicy than Grandpa’s Arghhhh Powder.

Robert Andrews (Grandpa of Grandpa Cooks and Webmaster)

 

BBQ Dry Rub Marinate

This mix is adapted from Alton Brown’s Pork Rib Dry Rub recipe

INGREDIENTS

  • 1/4 C FLAVOR MIXTURE – See below
  • 1 C (packed) brown sugar
  • 1/2 C salt
  • 1/4 C chili powder

STEP BY STEP

FLAVOR MIXTURE – Makes 1/4 Cup of seasoning

  • 2 tsp salt
  • 1 teaspoon each – Modify to your own tastes
    • Black pepper
    • Cayenne pepper powder
    • Onion powder
    • Garlic powder
    • Ground mustard
    • Ground coriander
    • Ground tarragon
  • 1/2 tsp each – Modify to your own tastes
    • Ground bay leaf or Old Bay Seasoning
    • Ground clove
    • Ground cumin
    • Ground nutmeg
    • Ground ginger
    • Thyme

NOTES

  • For a dry rub, you basically need salt, sugar and heat.
  • I create the Flavor Mixture separately, because it is good for many things: Soup, sandwiches, pizza, etc.
  • Alton Brown called his dry rub 8, 3, 1 + 1 Dry Rub because of the proportions. Use this link to see his original recipe.
  • I changed things up just a bit in my recipe to suit my personal preferences

Buccaneer Dry Rub

This is a good rub to use on hamburgers, wings, ribs, etc.

INGREDIENTS

  • 3 TBL coarse salt
  • 3 TBL brown sugar
  • 1 TBL garlic powder
  • 1 TBL onion powder
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • 1 tsp alspice
  • 1 tsp cayenne

Kansas City Dry Rub

There is a mix called Sticky Fingers Dry Rub, but this is actually what Grandpa’s Thunder Powder was based on, so just use Grandpa's Thunder Powder or Arghhh Powder depending on how spicy you want your coating.

BBQ Sauces – COLLECTION

BBQ RIBS

It sounds simplistic, but ribs are ribs. OK, not really, but tips for beef ribs can also apply to pork ribs and short ribs. Here is a collection of recipes that I’ve collected, led by the best recipe.  Mine.

BBQ Sauce by Region

  • Carolinas WEST – Tomato-based – Pork only
  • Carolinas EAST – Vinegar-based – Pork only
  • Carolinas SOUTH – Mustard-based – Pork only
  • Kansas City – Tomato-based – Thick and sweet
  • Texas – Simple dry seasoning – Beef only
  • Memphis – Dry Rub cooked – web sauce optional

Grandpa’s BBQ Sauce

  • 1 C ketchup
  • 1 C Guiness or dark beer
  • 1/4 C apple cider vinegar
  • 2 bay leaves
  • 2 TBL brown sugar
  • 2 TBL molasses
  • 2 TBL butter
  • 1 TBL Worcestershire sauce
  • 1 TBL whole pepper corns
  • 1 TBL instant coffee
  • 6 oz orange or lemon marmalade
  • 1 6 oz can tomato paste
  • 1 tsp hot pepper sauce (Frank’s or Sriracha)
  • 1 tsp salt
  • 1 tsp celery seed
  • 1 tsp Grandpa's Thunder Powder or Arghhh Powder
  • 1 tsp granulated garlic
  • 1 tsp ground onion
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  1. Combine all ingredients in saucepan.
  2. Bring to a boil, reduce heat and let simmer 60 minutes.
  3. This makes enough sauce to baste 4 lbs. of baby back ribs.
  4. For quicker sauce, buy ‘off the shelf’ BBQ sauce and add to whatever above ingredients you have on hand to give it that ‘home cookin’ taste.

Third Party Recipes

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

• Savory Sauce

• Cindy’s BBQ Sauce

• Classic Texas Style Rib Sauce

• Cajun BBQ Sauce

• Fresh Pepper BBQ Sauce

• Tennessee Savory BBQ Sauce

• Kansas City Sweet BBQ Sauce

Simple BBQ Sauce

  1. In a mixing bowl, put 3/4 C Heinz or Sir Kensington ketchup.
  2. Mix in 2 TBL each molasses, apple cider vinegar, Worchestershire sauce.
  3. Mix in 1 TBL each Dijon mustard, Grandpa's Thunder Powder or Arghhh Powder
  4. Mix in 1/4 tsp Liquid Smoke.
  5. Finally, thin it all out with 1/3 C apple juice.
  6. Simmer and reduce for 15 minutes.
  7. Brush on at the last minute and put the meat under a broiler.

Unknown Source

  • Chili sauce
  • Heinz 57 ketchup
  • Honey
  • brown sugar
  • YellowMustard
  • Garlic
  • Apple cider vinegar
  • molasses
  • onion powder
  • Salt
  • Liquid smoke
  • Pepper
  • Bring to a simmer and cook 45 minutes

 

 

SM – Sour Orange Marmalade

4 Jar – Overview

This recipe makes enough marmalade to last you for a couple of months.   If you want enough marmalade to last you through to next season, CLICK HERE for the amounts used to make a larger batch.

Marmalade is traditionally made with Seville oranges (also called sour oranges) which are FAR too sour to eat. They do, however, have a high amount of pectin in them. With the proper amount of sugar, this makes a great marmalade base to which other fruits can be added.  Prep your oranges the day before, so they can soak overnight.  Total hand-on time for this recipe is 3 – 4 hours, so make sure that you allow yourself enough time to cook safely.

PREPARATION

  • Wash one lemon and 3 Seville oranges thoroughly.
  • Peel the orange skin using a peeler.  Don’t peel too deeply, you do not want the white (pith) which tends to be bitter.  The orange peel will remain in the marmalade after cooking.
  • Cut apart, discarding any bad spots
  • Separate the innards and pith from the outermost orange peel.  Keep the innards and tie them into a cheesecloth bag.  This is where most of your pectin lives.

OVERNIGHT SOAK

  • Pulse pith, pips and guts in food processor
  • Place 2/3 C  pips, guts, seeds, membrane innards into 1+1/3 C  of water
  • Pulse peel in food processor – only briefly
  • Place 2/3 C peel into a second bowl containing 1+1/3 C of water

You should put the cut up and pulsed skin and innards into bowls covered with water overnight in the refrigerator.  This will soften them so that the pectin is more easily released.

FIRST BOIL (90 MINUTES)

  • Strain innards, pouring the soaking water into your stock pot
  • Put innards into a cheesecloth – a bouquet garni – and secure with a string, keeping the end available for easy removal.
  • Pour water and peel into your stock pot
  • Add 1/3 C orange juice into your stock pot
  • Bring up to boil, then reduce heat to simmer
  • Skim foam as necessary.  Stir with a WOODEN spoon.  Metal will react with the acids in the orange
  • Simmer for 90-120 minutes over low heat – this will release much of the pectin
    If the oranges have not been soaked for at least 8 hours, go ahead and simmer for 120 minutes.

The seeds contains the pectin, and will be discarded after about 90 minutes. The outer orange peel will become the meat of the marmalade. I prefer to dice half and mince half of the rind, so that you have a variety of sizes of orange rind in your marmalade.

Definition: bouquet garni – A bag (frequently in a cheesecloth) that is used for infusions, and removed later as the recipe progresses. CLICK HERE to read more.

NOTE: DO NOT ADD SUGAR YET.  If you add sugar too early, it will freeze the production of pectin, and your jam may not set properly, so don’t add it until after the 90 minute boil.

SECOND BOIL (HEAT TO 221º F – 105º C )

  • Remove pips and pith in the mesh bag at 208º. Use a tongs to squeeze the juices from the bag back into the pot. Discard the bag.
  • Increase heat and stir to dissolve. If sugar is added too soon, peel may become tough. Wait until temperature reads at least 210º
  • BRING HEAT UP TO 210º BEFORE ADDING SUGAR
  • 1 1/4 C  granulated sugar
  • 2 TBL  Karo Syrup
  • 1 TBL lemon juice
  • Add the Second Boil ingredients slowly, stirring continually
  • As soon as it starts boiling, stop stirring.  Stir very infrequently.
  • IMPORTANT NOTE:  Until most of the water boils away, the sugar may stay at 215º for about 10 minutes.  Once it hits 216º it will increase about one degree per three minutes.
  • Keep heating until the temperature reaches 221º This could take up to an hour. I’ve had success with 119º but only marginally.  Be patient and wait until it reaches full jell temperature.  A few minutes will make all the difference.  If possible, use a calibrated thermometer (or a scientific thermapen) to make sure your thermometer is not off by 2-3 degrees.
  • Meanwhile, sterilize canning jars. Details not included on this page.
  • When 221º is reached, remove the pot from the heat and let rest for 5-10 minutes.  Skim off any scum or foam.
  • Orange rind will rise to the top.  Stir the rind back into the mixture before canning.
  • Put into canning jars and cover with a lid put into hot water for at least 60 seconds.  When properly canned and cooled, this will last you for about a year.

NOTE:
Temperature will plateau at 215 for quite awhile – for as long as 15 minutes
After that, you will get 1º increase in temperature about every 3 minutes
Be patient.

MORE INFORMATION

Alternative Recipes

There are SWEET ORANGE marmalades which do not use as much sugar as this recipe. CLICK HERE for Alton Brown’s recipe for Sweet Orange Marmalade, or USE THIS LINK for Strawberry Marmalade.

A Word of Caution

A word about POT SIZE. The first time I made this I nearly boiled over. It was a constant battle between foam and the size of my pot. This will foam up about 400% of its size.  NO KIDDING.  Make sure you use a pot large enough, or you will end up with a huge dangerous mess.  This does not ALWAYS happen, but you can be prepared if it does.

I reuse my canning lids. If they fail to seal, I eat that jar first. Put an X on the failed lid so you don’t save it after the jar is empty. If they seal, they will generally not fail after cooling.  I prefer to use the small canning jars, because once exposed to light and air, the marmalade starts to lose its flavor.

The canned jars will last longer if you process them in a water bath for 10 minutes after putting into jars.

        1. Put marmalade into sterilized canning jars
        2. Soak lids about 60 seconds in boiling water
        3. Wipe rim clean and put lids on
        4. Tighten only finger tight
        5. Submerge in water (1″ over top) and process 10 minutes
        6. Cool (undisturbed) on the counter

What is shown in the photos are quantities to make two entire large batches of marmalade.

Optional Ingredients

Optional ingredients reserved for the very end:

Minced strawberries, blueberries, rhubarb, shredded carrot, or other contrast

Chemistry

If you do not use enough sugar, the liquid will be unable to reach 221º (as water only gets 212º) and it will NEVER set. Sugar can get up to 300º   If you try to decrease the calories, and use a marginal amount of sugar, you may heat it too long and you will get inverted sugar which has a longer shelf life, but is similar to high fructose corn syrup and is not as good for you as regular sugar.

Realistically, if you don’t have a thermometer, you can test the gel level but putting glass plates in the fridge, and then dripping jam onto the plate to see if it runs or just sits there.  CLICK HERE

  1. If desired, after the temperature has reached 221º you can mix in some contrast fruit such as minced strawberry – but something that is ready to eat just as it is. Don’t use anything that needs cooking or softening.
  2. Pour into canning jars. If you completely can the marmalade, it should last for up to a year. Otherwise, refrigerate it for up to six months. I personally just put them on my shelf for up to a year, but if you do this, proceed at your own risk.

If your marmalade does not set, it is still good for steamed marmalade pudding, marmalade tarts, marmalade ice cream and much more. CLICK HERE if your marmalade did not set properly.

Bottom right: Some of your oranges may be older and nubbly. You will need juice from many oranges, but the peel that you want to use is from about eight oranges that have fairly smooth skin.

Top right: To get the amount of pips and pith that you need for the larger sized recipe, you will have to juice a lot more than eight, but just throw the extras into the trash.

The ingredients freeze really well. Hot pack canning is another good option. If you freeze, be sure to leave an inch of headroom in your water bottles.

Another photo

This photo gives you a good close up of the smoother skinned oranges and the older nubbly ones. The juice from the older oranges is perfectly usable, but the skin will be a bit more bitter than the younger oranges, so get rid of them.

I prefer just a few larger dices of orange, but most of the skin that I use is minced in a food processor.

Another good way to do it is with a zester. It takes more oranges, but you can leave the white pith behind, which actually gives you a better end product.

Homemade Peanut Butter

Ingredients

  • 2 C shelled and skinned roasted Spanish peanuts (see note below)
  • 1 tsp kosher salt
  • 2 tsp honey
  • 2 TBL peanut oil

Step by Step

  1. You can save money by buying peanuts that still have the skin on.  It is easy to remove though.  Rub the peanuts together in your hands held over a large bowl.  OUTSIDE, pour the peanuts and skin in front of a fan, which will blow the skins into the grass.  Once you have skinned peanuts… continue.
  2. Place the peanuts, salt and honey into a food processor.
  3. Process for 30 seconds. If you want chunky peanut butter, remove 1/4 C of peanuts and set aside.
  4. Scrape down the sides of the bowl, put the lid back on and process while slowly drizzling in peanut oil – about 2 minutes.  Add back in the 1/4 C peanuts (for chunky peanut butter.
  5. Continue to process until the mixture is the desired consistency.  Test and scrape down every 30 seconds.
  6. Peanut butter will keep in an airtight container in the refrigerator for up to 2 months.

Peanuts taste better when roasted.  You can roast your own, if you have the inclination.  I am not going to cover that here, but you can watch this video if you want to tackle roasting your own peanuts.

Green Tomato Chutney

This recipe is for canning salsa for future use or making enough to take to a potluck.   Canning is not that difficult as long as you invest in quality canning jars and lids (a total of about $15).  You don’t even need a large canning pot, as long as you have a deep-sided spaghetti pot.

Ingredients
Yield 10 pint jars

  • 4 C chopped green tomato
  • 1 C chopped onion
  • 1 chopped bell pepper
  • 2 chopped jalapeno peppers
  • 2 cloves minced garlic
  • 1 TBL salt
  • 1 tsp ground cumin
  • 1/4 C minced cilantro
  • 1/2 C chopped raisins
  • 1/2 C chopped apple
  • 1/4 C muscovado or turbinado sugar
  • 2 C apple cider vinegar
  1. Blacken jalapenos, sweat, and remove skin
    • Chop all outside skin, but not seeds or stem
  2. Put chopped bell pepper, chopped onion and chopped green tomatoes in a skilet and heat just until onion is barely softened
  3. Mix together to use over the next month. 
    • OPT:  Heat to near boiling and then process in water bath for 20 minutes to can.  Canned jars will keep until next season.

Lemon Basil Butter

2016-08-30 09.21.07INGREDIENTS

  • 1 large bunch of basil (about 6 Cups of leaves)
  • 1 tsp citric acid
  • 1 tsp salt
  • 1/4 C grated Parmesan cheese
  • 2 C butter
  • 1/4 C Crisco

STEP BY STEP

  1. Clean the basil
  2. Select only unblemished leaves
    Don’t use any with imperfections, as this could introduce bacteria
  3. Add everything but the butter and Crisco
  4. Pulse in food processor to reduce in size
  5. Add butter and Crisco and process to blend and chop basil
  6. Use spatula as necessary to incorporate outliers
  7. Store in small take out containers or other tupperware
  8. Refrigerate for up to three months

Apple Butter

INGREDIENTS

  • 6-8 medium to large apples
    Fuji or Gala if you like sweet apple butter
    Granny Smith or Red Delicious for a more tart apple butter
    About TWO POUNDS by weight AFTER peeling and coring
    (You can cheat and use applesauce, but it is MUCH better with real apples)
  • 1/2 C of apple cider (no preservatives if possible)
  • 1 C  granulated white sugar
  • 1 C brown sugar
  • 1 teaspoons cinnamon
  • 1/2 tsp nutmeg
  • scant teaspoon cloves
  • scant salt
  • 2 tsp lime juice
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

This recipe makes about 2-4 jars, so if you plan on using it over the next few months, you don’t have to can it.  If you are planning to can some, double the recipe and follow standard canning procedures (which will not be repeated here)

STEP BY STEP

  1. Wash your jars in the dishwasher so they are as sterile as possible
  2. Put a small pot of boiling water in the far corner of your stove top and let it simmer for now
  3. Peel and core your apples, and then chop, mince or grate
  4. Bring all other ingredients up to a boil on your stove top
  5. Add your apple pieces to the boiling mixture
  6. Let simmer about 20 minutes
  7. Increase heat to medium high and cook for 1 HOUR stirring almost constantly with a flat spatula, scraping the bottom of the pot to keep from scorching.  (Bring a good book into the kitchen with you.)
    IMPORTANT NOTE: During the cooking process, the liquid will expand to about TWICE the original size, so make sure you have a large pot.
  8. If you don’t have an immersible thermometer, GET ONE.  Here is the one that I use, and I LOVE IT.  It is by Thermoworks, and is not all that expensive for the use you will get out of it.  This is also good for cooking meat, potatoes, etc.  I also got an infrared thermometer that I used for grill and pan temperatures.

    THE CANNING PROCESS

  9. Heat until it reaches 220-222º
  10. Put a lid (one by one) into the small pan of boiling water to soften the seal.
  11. Pour into prepared canning jars, screw lid on finger tight, and set on the counter.
    Even without hot water bath canning, the “counter canned” apple butter should last a few months in the refrigerator.

 

 

Quick Green Salsa

INGREDIENTS

  • 6 jalapeños
  • 2 Hatch or Anaheim peppers
  • 4 tomatillos
  • 1 grilled Vidalia onion
  • 1/2 grilled red onion
  • 2 cloves grilled garlic
  • 2 dried arbol chilies – seeds removed
  • salt
  • Water and apple cider vinegar
  • 1 hand of fresh cilantro

STEP BY STEP

  1. Remove tomatillo skins
  2. Deseed your arbol chilies
  3. Cut your onions into thick wedges – leaving the skins intact
  4. Put all ingredients on a baking sheet
  5. Broil for about 3-6 minutes
  6. Remove arbol chilies when they start to blacken
  7. Remove grilled garlic when the skin starts to blacken
  8. Remove the onions when the edges start to blacken
  9. Peel the onions and garlic
  10. Leave the peppers in place until the skins are nearly all blackened
  11. Put the peppers into a glass bowl and cover with plastic wrap for 5 minutes
  12. Peel off the pepper skin using a paper towel – DO NOT RINSE
  13. Put everything into a blender or food processor
  14. Add fresh cilantro
  15. Add 2 TBL vinegar and pulse
  16. Add water just until the ingredients blend together
  17. Do not puree, but leave a bit rustic

Adobo Verde

  1. Roast garlic, jalapeño, serrano, poblano over flame until the skin is blackened
  2. Remove the skin with a paper towel.  DO NOT RINSE.
  3. Add cilantro – stems and all – rough chopped
  4. Add parsley – stems removed – rough chopped
  5. 2 tsp salt
  6. 1 C EVOO
  7. Blend well
  8. Keep refrigerated with thin layer of oil on top to keep

Chaote

  • Cut into chunks
  • Drizzle with EVOO
  • Sprinkle with salt
  • Add some crushed black pepper
  • Roast in oven at 400º for about 35 minutes

Eggplant Salsa

  • Whole Eggplant
  • Whole garlic cloves
  • Halved Tomatoes
  • Halved Red onion
  • Roast in oven at 400º for about 35 minutes
  • Remove skin from tomato – discard skin
  • Add chopped cilantro
  • Peel garlic – discard skin
  • Chop all roasted veggies  into a mixing bowl
  • Add garlic and 2 TBL chipotle chilies into a blender
  • Scrape out meat of eggplant – discard skin
  • Put into blender
  • Mix all together
  • Add salt
  • Add lime juice

First Watch – Poppyseed Dressing

poppyseedFirst Watch (a local eggery and diner here in Phoenix) has undergone a DRASTIC change.  As it turns out, First Watch was started by four friends, who had an idea.  And a great idea it was.  First Watch has been my wife and my favorite breakfast place for about 25 years.  Recently two of the founders died, and the heirs decided that restaurant management was not quite their thing.  They sold it to a corporate conglomerate, and while it is still an OK place to eat, the menu has changed dramatically.

One of the things they have stopped providing is their Poppyseed Dressing.  They offer a Lemon dressing, Ranch dressing, and a Chipotle Ranch dressing.  Since it is not a restaurant secret any more, I asked for their recipe for their famous Poppyseed Dressing.  Their recipe (created for a large batch) is at the bottom of this page.  My modified recipe (with a few substitutions) is immediately below.

Special thanks to First Watch Restaurant for providing the recipe.

First Watch – Poppyseed Dressing – Two servings

  • 3 TBL canola oil
  • 3 TBL Karo syrup or honey (personal taste)
  • zest and juice from one lemon
  • 1 tsp white vinegar
  • 1/2 tsp dry mustard
  • 1/4 C minced onion
  • 1/2 tsp poppy seeds
  • Scant salt to taste

First Watch – Poppyseed Dressing – small bottle

  • 1 C canola oil
  • 1 C Karo syrup or honey (personal taste)
  • zest and juice from 3-6 lemons (3 TBL)
  • 3 TBL white vinegar
  • 4 tsp dry mustard
  • 1/4 C minced onion
  • 2 TBL poppy seeds
  • 1/2 tsp salt

Original Recipe – Directly from First Watch – about 3/4 Gallon

  • 9 C oil
  • 9 C sugar
  • 1 C lemon juice
  • 1 C white vinegar
  • 7 TBL dry mustard
  • 5 C diced onion
  • 1/2 C poppy seeds

Alternate:  Beatitudes Poppyseed Dressing

  • 1 egg yolk with 1/2 C canola oil drizzled and emulsified together
  • Mix in 1 TBL Dijon mustard,
  • 2 TBL hone
  • scant garlic powder, salt and pepper
  • 1 tsp apple cider vinegar
  • 1-2 TBL poppy seeds

Use in a salad or as a slaw dressing with apple, cabbage and craisins.

Cheddar Burger Disk

INGREDIENTS

  • Baking ring
  • 3/4 LB cheddar cheese
  • 1/4 LB Parmesan cheese

STEP BY STEP

  1. Put baking rings onto a baking sheet
  2. Put 1/4 C cheese into each ring and spread out
  3. Bake at 400º for 8-10 minutes, or until browned
  4. Remove from oven
  5. Let cool 60 seconds, then remove ring
  6. Let cool another 5 minute before handling cheddar disks
  7. Use as a hamburger topping

Remoulade

This is a chopped green condiment that usually accompanies Oso Bucco

INGREDIENTS

  • 1 small eggplant – diced
  • 1 small zucchini – diced
  • 1 summer squash – diced
  • 1 bunch fresh parsley – minced
  • 4 cloves of garlic – minced
  • 1/3 cup extra virgin olive oil
  • zest and juice from one lemon
  • salt and pepper

STEP BY STEP

  1. Dice the eggplant, zucchini, and summer squash – mix together and set aside
  2. In a food processor add parsley, garlic, lemon, salt and pepper
  3. As you process the parsley mixture, drizzle in the EVOO
  4. Add the pesto mix to the diced vegetables and stir

Grandma’s Cooked Cranberry Relish

INGREDIENTS

  • One bag (about 4 cups) cranberries
  • One large orange, peel and all, deseeded
  • 1/2 cup sugar
  • 1/2 C Ruby Port
  • 1 C orange juice

STEP BY STEP

  1. Pulse all in food processor until chopped large
  2. Place all in a medium pot
  3. Cook on medium high until it comes to a boil
  4. Reduce heat and simmer 30 minutes – stirring occasionally
  5. Remove from heat
  6. While still hot, place in a clean canning jar leaving 1/2 inch head space
  7. May or may not seal.
  8. If it “pops” it will keep for a month or two.  If it doesn’t use this first.  It will keep for a couple of weeks.

OPTIONAL INGREDIENTS

  • One apple, deseeded
  • Walnuts
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